Instant Pot Chicken And Dumplings Recipes

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INSTANT POT CHICKEN AND DUMPLINGS

Love my Instant Pot, and here's one more reason! This yummy soup takes just minutes, but tastes like it was simmered for hours!

Provided by Pawsfurthought

Categories     < 30 Mins

Time 23m

Yield 12 Cups, 6 serving(s)

Number Of Ingredients 17



Instant Pot Chicken and Dumplings image

Steps:

  • Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown.
  • Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
  • MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there - optional).
  • Perform a quick release. Let all the steam out. Take off top.
  • Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
  • Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off.
  • Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY.

2 lbs boneless skinless chicken breasts
5 celery ribs
5 medium carrots
1 onion
4 tablespoons minced garlic
1 teaspoon cayenne
2 tablespoons thyme
2 tablespoons basil
1 tablespoon oregano
2 tablespoons butter
2 teaspoons poultry seasoning
5 cups chicken stock
1 3/4 cups Bisquick
1/4 cup heavy cream
2/3 cup milk
1/4 cup parmesan cheese
1 teaspoon pepper

INSTANT POT® CHICKEN AND DUMPLINGS

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Provided by Doughgirl8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 50m

Yield 5

Number Of Ingredients 23



Instant Pot® Chicken and Dumplings image

Steps:

  • Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
  • Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
  • Mash butter with the flour to make a smooth paste; set aside.
  • Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
  • Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
  • Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
  • Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g

½ tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
1 bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
½ teaspoon thyme
½ teaspoon dried marjoram
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and ground black pepper to taste
½ cup frozen petite peas
½ cup frozen cut green beans
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
½ cup buttermilk

INSTANT POT CHICKEN AND DUMPLINGS

Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15



Instant Pot Chicken and Dumplings image

Steps:

  • Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
  • Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
  • Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
  • Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.

4 tablespoons unsalted butter
1 tablespoon baking powder
1 3/4 cups plus 2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup whole milk, at room temperature
1 small onion, chopped
2 medium celery stalks, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chicken stock
1/2 cup dry white wine
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped fresh flat-leaf parsley

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER

Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh). ** NEW NOTE**. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).

Provided by redsparklies

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14



Instant Pot Chicken and Dumplings | Pressure Cooker image

Steps:

  • Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
  • Cover, lock, and cook on LOW PRESSURE for 15 minutes.
  • (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
  • After 15 minutes, lower pressure with quick release method.
  • Remove chicken and cover to keep warm.
  • Combine DUMPLING INGREDIENTS as follows:.
  • Combine eggs, milk, salt and baking powder in large bowl.
  • Whisk until frothy.
  • Whisk in 1 cup of flour.
  • Stir in remaining flour (do not whisk, stir with spoon).
  • Bring liquid in pressure cooker to a boil.
  • Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
  • Cover, lock, and bring to HIGH PRESSURE over high heat.
  • Lower heat to stabilize, and cook for 5-7 minutes.
  • Shred Chicken off bone as dumplings cook.
  • After 5-7 minutes, lower pressure with quick release method.
  • Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

Nutrition Facts : Calories 386.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 159.6, Sodium 1215.9, Carbohydrate 40.2, Fiber 3, Sugar 4.6, Protein 40.3

2 lbs skinless chicken breasts, on bone
1 onion, diced
4 carrots, peeled and diced
3 stalks celery, sliced (add tops for extra flavor)
2 cups water (or Chicken Stock)
1/2 teaspoon dried thyme (or 3 sprigs fresh)
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
2/3 cup nonfat milk
1 tablespoon baking powder
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon chives, snipped into bits (optional)

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